Archive: 2015 @the TOOL SHED

Vacuum sealers come in two main types: bar sealers and chamber sealers. Bar sealers use a... Read More >>

Compressed watermelon has become increasingly popular with chefs in recent years. More translucent than fresh... Read More >>

Looking for a dessert that looks impressive while being easy to prepare? Poached pears are... Read More >>

Mackerel is well-suited to pickling because it has a strong flavour and, as a result,... Read More >>

Making your own ice cream offers a fantastic opportunity to get creative with flavours but... Read More >>

The type of sweetened milk known as dulce de leche has its origins in South... Read More >>

Making damson vodka is a great way to use up a seasonal glut of fruit.... Read More >>

As versatile as it is tasty, apple purée is delicious in both sweet desserts and... Read More >>

The traditional method of maceration – soaking fruit in liquid to soften and/or flavour it... Read More >>

Cooking sous vide has many advantages, including precision, reliability and consistency: it will always produce... Read More >>

You might struggle to find a shoulder joint of venison on supermarket shelves but you... Read More >>

A common problem with roasting turkey breasts is that, if you are not careful, the... Read More >>

From sea trout to rainbow trout, there are many different varieties of trout to choose... Read More >>

The difficulty of cooking squid is well-known. The two most common methods – very quick... Read More >>

With its firm, almost meaty flesh and its delicate flavour, sea bass has long been... Read More >>

As one of the more expensive shellfish, scallops are usually reserved for special occasions and... Read More >>

Many of us will be most familiar with sardines as a cheap fish that comes... Read More >>

Although potatoes cannot actually be roasted in a vacuum bag, pre-cooking them sous vide is... Read More >>

Native to waters near Italy, France and Spain, red mullet is popular in Mediterranean cooking.... Read More >>

Rabbit can be a challenging meat to cook using traditional methods. A small error in... Read More >>

Quail really benefits from cooking sous vide. This precision method keeps the bird at a... Read More >>

High-temperature cooking methods can dry out pork rack, making the meat tough and unappetizing. You... Read More >>

Although a relatively cheap cut of meat, pork belly can be succulent and tender if... Read More >>

If you are looking for a tasty alternative to wheat or potato, polenta – sometimes... Read More >>

In season from August to October, plums are one of the tastiest treats of the... Read More >>

You can make deliciously sweet and sticky pineapple by cooking the fruit sous vide with... Read More >>

Pig’s ears are a tragically underrated and underused part of the pig. Cooked properly, they... Read More >>

Although pheasant is particularly associated with Christmas, it is in season and widely available... Read More >>

Octopus is notoriously difficult to cook. Even the most skilled chefs sometimes struggle to... Read More >>

For many chefs and home cooks, the unusual, almost ‘meaty’ flesh of monkfish is one... Read More >>

Fish fillets, particularly small ones like mackerel, often cook unevenly when heated to a high... Read More >>

For seafood lovers, there are few better treats than lobster but, if you want to... Read More >>

Fillets of lemon sole are easy to overcook because they are very thin and delicate.... Read More >>

A staple of gastropub menus, lamb shank is becoming increasingly popular with home cooks. Traditionally,... Read More >>

Method Preheat the water bath to a temperature of 62⁰C. Season the lamb rump with salt, then... Read More >>

Lamb rack makes a stunning main for dinner parties and special Sunday lunches but many... Read More >>

The most tender and flavoursome cuts of lamb, such as the loin, can be very... Read More >>

Delicate in both texture and flavour, halibut can dry out when pan-fried or roasted. Cooking... Read More >>

Similar to cod in both taste and texture, haddock is delicious in any recipe... Read More >>

Although full of flavour, gurnard does not enjoy the same popularity as other white fish,... Read More >>

A luxurious – if sometimes controversial – delicacy from south-west France, foie gras is something... Read More >>

One advantage of cooking duck breasts sous vide is that the meat retains all its... Read More >>

A subspecies of plum, damsons are distinguished by their astringent flavour, which can make the... Read More >>

An inexpensive but flavoursome cut, chicken wings make delicious party finger-food, especially when smothered in... Read More >>

A member of the turbot family, brill is known for its firm texture and sweet... Read More >>

In recent years, bone marrow has appeared with increasing regularity on restaurant menus and the... Read More >>

When asparagus is boiled in water, it loses flavour and the margin for error is... Read More >>

It is easy to overcook apricots when using conventional cooking techniques. The high temperatures used... Read More >>

Cooking sous vide allows you to maintain low temperatures consistently over long periods and, as... Read More >>

Cooking leeks can be challenging because the outer layers cook quicker than the inner core.... Read More >>

The dense, hard-working muscle in duck legs can become tough when cooked at a high... Read More >>

Running a busy and successful restaurant business certainly has its challenges. It’s a fast paced... Read More >>

We are delighted to be making our debut appearance at Host in Milan this year,... Read More >>

Here at Sous Vide Tools we are delighted to announce the release of our second... Read More >>

Kitchen gadget fan Dannii over at Hungry Healthy Happy has recently put our ... Read More >>

So often here at SousVideTools.com, we are asked questions on how to create perfection on... Read More >>

We are delighted to once again be exhibiting at The Restaurant Show and are looking... Read More >>

Whilst they’ve been a staple piece of equipment in professional kitchens for a number of... Read More >>

Competition is now intensifying in the race to be crowned National Chef of the Year,... Read More >>

Chris Holland our development Chef is sharing his skills and knowledge with a session on... Read More >>

See the below link for our guides on how to achieve sous vide perfection, from the... Read More >>

‘People wanted to be able to create the dishes they had eaten in restaurants at... Read More >>

As we enter barbeque season and celebrate National BBQ Week, many people across the UK... Read More >>

We are delighted to announce that SousVide Tools will be sponsoring the National Chef of... Read More >>

For those looking to introduce sous vide on a budget our ex-display shop is... Read More >>

There is nothing more satisfying than cracking open an Easter egg and indulging in the... Read More >>

Our friends at Franglais Kitchen were kind enough to put the new SousVide Supreme... Read More >>

Our latest offer is our biggest to date and offers a complete sous vide set up... Read More >>

We are delighted to announce that we can now offer FREE DELIVERY a number of European countries. From Wednesday... Read More >>

With a sudden boom in people following the Paleo diet, we wanted to share some... Read More >>

Our new Sous Vide Tools water baths have had their debut in Catering Insight, we... Read More >>

Want to impress your friends, family or other half with a gourmet meal? Well, now... Read More >>

As well as improving the texture, taste and experience of food, Sous Vide cooking takes... Read More >>